Rich, tasty, and flavorful, the SAVORY PIE WITH PUMPKIN, SAUSAGE, AND SCAMORZA is an easy and quick recipe to prepare a delicious rustic pie with puff pastry filled with pumpkin. I am sure you will find this savory pie really tasty, it is perfect for many occasions and its rich filling makes it so good that it will be a success at the table! I used a rectangular puff pastry base, so once baked and cooled, I cut it into squares, it’s perfect to serve on a buffet table. You can make it using round puff pastry and serve it in slices. I recommend, once the pie is baked, to let it cool on a rack, so it will eliminate all the moisture and the puff pastry will remain nice and crispy. Now follow me in the recipe as we prepare together the savory pie with pumpkin, sausage, and scamorza and if you go to my YOUTUBE CHANNEL YOU WILL ALSO FIND THE VIDEO RECIPE!
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll rectangular puff pastry
- 3 sausages
- 8.8 oz cleaned pumpkin
- to taste salt
- to taste extra virgin olive oil
- 1 egg
- 3.4 oz milk
- 2 tablespoons grated parmesan cheese
- to taste oregano
- 2.5 oz sliced scamorza cheese
Steps
To prepare this delicious savory pie, start with the sausages and pumpkin, remove the casing from the sausages and cut them into pieces, cook them in a non-stick pan with a drizzle of extra virgin olive oil. Meanwhile, clean the pumpkin and cut it into small cubes. Once the sausages are cooked, place them on a plate without their cooking fat, and in the same pan, cook the pumpkin with a little water and a pinch of salt. Cover with a lid and cook until done.
Once the pumpkin is cooked, mash it with a fork and add it to the plate with the cooked sausages. Now prepare the milk cream, put the egg in a bowl, beat it with a fork, add the milk, mix again and then add the grated parmesan cheese.
Unroll the puff pastry base and place it with the parchment paper, prick the base with a fork, fold the sides to create edges. Now fill with the pumpkin, sausage, pour the milk cream on top with a spoon, add slices of scamorza cheese and a little oregano, bake in a preheated ventilated oven at 375°F for about 30 minutes. Once baked, let the pie cool for at least 5 minutes before serving at the table.
… Vane’s tips
The savory pie with pumpkin can be stored for three days, and you can warm it up before serving to enjoy the melted scamorza filling.
You can replace scamorza with another cheese and sausage with another type of filling, like cooked ham, salami, etc.
